Wine May Cut Risk of Esophageal Cancer

March 2, 2009 -- Wine drinkers have a lower risk for developing a cancer of the esophagus that is one of the deadliest and fastest growing cancers in the U.S., new research shows.

Esophageal cancer rates have increased over the last three decades, due to a more than 500% increase of a subtype of the cancer linked to acid reflux disease, known as esophageal adenocarcinoma.

Alcohol abuse is a known risk factor for another esophageal cancer -- squamous cell esophageal cancer.

But findings from three newly published studies suggest that drinking wine in moderation may help protect against esophageal adenocarcinoma or a precancerous condition, Barrett's esophagus.

All three studies appear in the March issue of the journal Gastroenterology.

Wine Drinking and Barrett's Esophagus

In one study, researchers from the Kaiser Permanente division of research in Oakland, Calif. reported that drinking as little as one glass of wine a day was associated with a 56% decrease in the risk for developing Barrett's esophagus.

About 5% of the U.S. population is estimated to have Barrett's, but most are never diagnosed. People with the condition have about a 30- to 40-fold higher risk of developing esophageal adenocarcinoma than the general population.

The California study is the largest ever to examine the connection between alcohol consumption and the condition.

Researchers examined data from a larger trial that included detailed, self-reported information on alcohol consumption. The study included 320 people who were diagnosed with Barrett's esophagus between 2002 and 2005, 316 people who had gastroesophageal reflux disease (GERD) without Barrett's, and 317 people without Barrett's or GERD.

Even after controlling for other risk factors for Barrett's, moderate wine consumption appeared to be protective.